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Veggie Pot Pie Soup: Comfort in a Bowl Without the Crust Recipe

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★★★★★

4.3 from 26 reviews

This Veggie Pot Pie Soup offers all the comforting flavors of a traditional pot pie but in a creamy, cozy bowl without the crust. Loaded with nutrient-rich vegetables like broccoli, carrots, potatoes, peas, and corn, simmered in a flavorful herb-infused vegetable broth, and enriched with milk and cream for a luscious texture, this soup is perfect for a hearty yet wholesome meal. It’s an easy stovetop recipe that comes together in about 45 minutes and serves 6 people, making it ideal for families or meal prep.

Ingredients

Scale

Main Ingredients

  • 2 tablespoons unsalted butter or olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 2 medium carrots, diced
  • 2 medium potatoes, diced
  • 2 cups broccoli florets
  • 1 cup frozen peas
  • 1 cup corn kernels (fresh or frozen)
  • 4 cups vegetable broth
  • 1 cup whole milk or half-and-half
  • 1/2 cup heavy cream (optional)
  • 2 tablespoons all-purpose flour
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and pepper, to taste
  • Fresh parsley, for garnish

Instructions

  1. Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the diced onion and minced garlic, cooking until they become fragrant and translucent, about 3-4 minutes.
  2. Cook Root Vegetables: Stir in the diced carrots and potatoes, sautéing them for about 5 minutes to start softening the vegetables and developing flavor.
  3. Add Flour and Coat Vegetables: Sprinkle the all-purpose flour over the sautéed vegetables and stir well until all pieces are coated, which helps to thicken the soup later.
  4. Incorporate Broth: Slowly whisk in the vegetable broth while stirring continuously to prevent lumps from forming, creating a smooth base for the soup.
  5. Simmer and Season: Add dried thyme, dried rosemary, salt, and pepper to the pot. Bring the mixture to a simmer and cook for 15 minutes, or until the potatoes are tender.
  6. Add Additional Vegetables: Stir in the broccoli florets, frozen peas, and corn kernels. Continue to simmer for another 5 to 7 minutes until these vegetables are just tender but still vibrant.
  7. Finish with Dairy: Pour in the whole milk (or half-and-half) and the optional heavy cream, stirring until the soup becomes creamy and thickened. Taste and adjust seasoning as needed.
  8. Garnish and Serve: Ladle the hot soup into bowls, garnish with fresh parsley, and serve immediately for a warm and comforting meal.

Notes

  • You can substitute butter with olive oil for a dairy-free version, though the flavor profile will slightly change.
  • The heavy cream is optional but adds richness; you can omit it or use a plant-based cream as a substitute.
  • For thicker soup, increase the amount of flour slightly, or for thinner soup, add more vegetable broth.
  • The soup stores well and can be refrigerated for up to 3 days or frozen for longer storage.
  • Adjust the herbs and seasoning according to your preference; fresh herbs can be used instead of dried for a brighter taste.
  • Use fresh or frozen vegetables depending on availability; just adjust cooking times accordingly.

Keywords: Veggie Pot Pie Soup, creamy vegetable soup, comfort food soup, vegetarian pot pie soup, easy stovetop soup, healthy vegetable soup

Find it online: https://epicrecipebox.com/veggie-pot-pie-soup-comfort-in-a-bowl-without-the-crust-recipe/